Ingredients
- Small PotatoesOpt for baby gold or red potatoes, as their waxy texture holds up well to roasting and provides a creamy interior.
- Feta CheeseUse a high-quality block of feta packed in brine for the best flavor and creamy melting texture during baking.
- Extra Virgin Olive OilThis is essential for achieving a crispy exterior and carrying the robust flavor of the herbs and spices.
- Fresh Lemon JuiceProvides necessary acidity and brightens the entire dish, cutting through the richness of the cheese and oil.
- Garlic ClovesFreshly minced garlic is preferable to powdered, as it infuses a deep, pungent aroma into the potatoes as they bake.
- Dried OreganoThe essential herb for Mediterranean flavor, ensuring the dish has that classic, earthy, and aromatic quality.
- Red Pepper FlakesOptional, but highly recommended for a subtle warmth and gentle kick that enhances the savoriness of the potatoes.
- Salt and Black PepperUse sea salt liberally to season the potatoes before baking, ensuring the final dish is perfectly balanced.
Instructions
- Step 1: Prep the Potatoes and Preheat the Oven
- Step 2: Create the Flavor Coating
- Step 3: Roast the Spuds
- Step 4: Add the Feta and Finish Baking
Notes
- Leftovers should be stored in an airtight container in the refrigerator for up to four days, though note that the potatoes will lose some crispness overnight.
- For best results when reheating, use an air fryer or a toaster oven set to 350°F (175°C) for 5-8 minutes to restore the crispy potato edges and warm the feta through.
- Serve this flavorful dish alongside grilled chicken or fish, and always offer a light side salad dressed with a simple vinaigrette to cut through the richness of the feta and olive oil.
- To maximize flavor, reserve half of the fresh lemon juice until the dish is completely finished, then drizzle it over the hot feta and potatoes right before serving for a final acidic punch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American